Salted Caramel-Pretzel Cheesecake Bars
14 Hr(s) 15 Min(s) (incl. refrigerating)
20 Min(s) Prep
13 Hr(s) 55 Min(s) Cook
Put Salted Caramel-Pretzel Cheesecake Bars on any dessert table for a beautiful presentation—and delicious sweetness! These Salted Caramel-Pretzel Cheesecake Bars take just 20 minutes of prep, but they look and taste like a professional spent a lot more time on them.
What You Need
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12 servings
Original recipe yields 12 servings
1 cup sugar
1/2 cup water
1/2 cup heavy whipping cream
6 Tbsp. unsalted butter
1/2 tsp. sea salt
1-1/2 cups pretzel crumbs (about 2-1/2 cups whole pretzels)
1/4 cup sugar
6 Tbsp. butter, melted
1/4 cup sugar
2 large eggs (room temperature)
1 tsp. vanilla
1 Tbsp. flour
18 whole pretzels
1 cup salted caramel popcorn
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Let's Make It
Salted Caramel Sauce:
1
Combine the sugar and water in a medium saucepan and bring to a boil over medium-low heat; continue to cook, without stirring, until the sugar has dissolved (about 4 min.).
2
Increase the heat to medium-high, then cook until the caramel has turned to a deep golden color (about 6 to 7 min.).
3
Remove from heat. Add the heavy cream and whisk to incorporate, being careful as the heavy cream will bubble heavily.
4
Return the saucepan to the heat. Add the butter and salt; stir. Cook for another minute.
5
Turn off the heat and let the caramel sauce cool down before using. (The caramel will get thicker after it cools down but it won’t harden at room temperature.)
Pretzel Crust:
6
Preheat the oven to 400°F.
7
Line a 2-inch-deep 8x8-inch pan with parchment paper.
8
In a small bowl, combine the pretzel crumbs, sugar and butter.
9
Press the mixture into the bottom of the pan and bake for 12 min. or until golden brown.
Cheesecake:
10
Reduce the oven temperature to 325°F.
11
In a medium bowl, beat the cream cheese and sugar until smooth.
12
Add the eggs, one at time, and mix until just blended.
13
Stir in the vanilla and flour just until combined.
14
Pour the cream cheese batter over the crust. Add ½ cup of the salted caramel sauce and swirl it into the cream cheese batter. Bake for 30 min. or until the center of cheesecake is set.
15
Let the cheesecake cool completely at room temperature.
16
Pour the remaining 1 cup salted caramel sauce over the cooled cheesecake, then refrigerate overnight (or at least 4 hours).
17
Before serving, decorate with whole pretzels and salted caramel popcorn.
Kitchen Tips
Tip 2
Size Wise
Since this indulgent cheesecake makes 12 servings it is the perfect dessert to serve at your next party.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 18g
90%
Trans Fat 0.5g
Cholesterol 115mg
38%
Sodium 590mg
26%
Total Carbohydrates 46g
17%
Dietary Fiber less than 1g
3%
Sugars 29g
58%
Protein 6g
12%
Vitamin A
20%
Vitamin C
0%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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